Baked Rigatoni with Fresh Tomatoes, Herbs, and Parmesan

RigatoniThis is a pretty light and simple pasta dish. For this dish, you’ll need a lasagna pan because it’s “layered” like lasagna. This pasta dish is great as a leftover. Like most pasta dishes, it’s better the second time around!

You will note that I call for both olive oil and Parmesan in unspecified quantities. You’re going to have to “wing it” here! Don’t be nervous, you’ll see how easy this is once you get to the directions for this simple yet wonderful dish.

You can also use Ziti for this dish, but I prefer Rigatoni.

Ingredients

1.5 lbs Rigatoni

6-8 vine-ripened tomatoes, cut in thin slices

1 cup fresh basil, trimmed and cut in long strips

3/4 cup chopped fresh oregano (or spicy oregano, which is what I use)

Olive oil

Salt and pepper to taste

Shredded and grated Parmesan cheese

Directions

Bring salted water to boil in a very large pan. Once the water has reached a rolling boil, throw in the rigatoni. Cook the pasta, stirring frequently, until it’s just partially cooked (that would be less than al denté). Drain the pasta and rinse in cold water.

Drizzle olive oil in the bottom of the lazagna pan, and put down your first layer of rigatoni. Don’t lay it down too thick. Just make sure the surface is covered. Add a layer of tomatoes, sprinkle on basil, oregano and grated Parmesan, then drizzle again with olive oil.  Repeat this process until all the ingredients are used. This should give you about 3 layers. On the top layer, you’ll also add some shredded Parmesan.

Cover with aluminum foil and bake in a preheated 350-degree for about an hour.

Serve with additional Parmesan as well as crushed red pepper.

 

 

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